Method

1 Sauté the onions in butter: In a large, heavy, thick-bottomed pot, melt the butter on medium heat until it foams. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes.

2 Add turnips, potatoes, salt, cover and cook: Add the sliced turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes.

3 Add chicken stock: Add the chicken stock and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes.

4 Purée the soup: Working in batches, purée the soup in a blender until completely smooth. Return the soup to the pot and season with salt and freshly grated nutmeg. Ladle the soup into shallow bowls and garnish with the parsley before serving.

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I subscribe to a CSA and sometimes there is an abundance of turnips which is a challenge with my family. This is our fav way to use them. It’s delicious even if you don’t use the nutmeg (I forgot once) and use chopped fresh dill instead of basil. Great comfort food and an easy recipe.

What is not to like about a turnip! I eat them raw with a little salt and pepper. This is a great soup. I make it as is and swirl a little cream or sour cream over the top after it’s in the serving bowl, a sprinkle of crumbled bacon never hurts. Add a few cooked turnips to your mashed potatoes for a nice fresh taste. Please make sure to start with fresh young turnips.

Elise, do you think this recipe would be good with sweet potatoes as well (our CSA has given us LOADS of sweet potatoes and turnips right now and I’m trying to come up with ways to use them) or would that change the flavor too much in your opinion? Thanks!

Hi Justine, I think that would be a major flavor change. Have no idea how that would turn out. If you do it, let us know! ~Elise